Oak-aged Imperial Stout
Last Best Eatery & Brewpub

A very good imperial stout with the addition of oak and whiskey the aging tames the sharpness of the increased alcohol content and lends a strong robustness. If you like Trappists you will like this full bodied beer with a twist of whiskey flavor and creamy smoothness. As a brewer I am envious and wish I had some bourbon barrels to flavor my Belgian brews.

10oz chalice at the Brewpub in downtown Calgary.

This beer appears a solid black abyss, with the barest of basal cola edges, and a thin cap of wispy, and mostly just bubbly tan head, which leaves a bit splattered lace around the glass as things slowly abate.

It smells of strong real vanilla, wet barrel staves, the acrid alcohol that is Bourbon itself, bittersweet chocolate, sharp coffee grounds, toasted bready caramel malt, dark fruit, and faint earthy, leafy, and well perfumed hops. The taste is big black fruit up front (plums, prunes, and aged cherries), roasted caramel malt, a lessened Kentucky whiskey barrel astringency, mocha, cheap root beer, wet ash, and leafy, weedy, and lightly floral hops.

The carbonation is moderate in its tingly and frothy alternations, the body a decent medium-heavy weight, and generally smooth, the kind where you anticipate the booze hammer to fall at any moment. It finishes sweet, the base malt melding with the various lingering barrel noted to encourage a bit of the ol' tongue scraping.

Between the sweetness and the fresh, infused woodiness, I have to expect a near new fill barrel here. Lots of Bourbon all over the place, so take that as your baseline for whether or not you might like this one - me, I'm on the fence.